and fresh herbs, arranged on a wooden board with a soft, natural linen napkin.

This elegant, approachable appetizer features creamy lemon herb ricotta on crisp crostini, topped with thinly sliced smoked Alaska scallops. Perfect for entertaining or a special night in, this dish brings together simple ingredients for a show-stopping bite. For a buttery alternative, substitute smoked black cod in place of scallops.

  • Prep Time:

    10 minutes

  • Cook Time:

    10 minutes

  • Total Time:

    20 minutes

  • Servings:

    12

  • Ingredients:

    • 12 baguette slices (½-inch thick)
    • 2 tablespoons olive oil
    • ½ cup ricotta cheese
    • 1 tablespoon lemon juice
    • 1 teaspoon lemon zest
    • 1 tablespoon chopped fresh herbs (chives, parsley, or dill)
    • Salt and freshly ground black pepper, to taste
    • 4 ounces smoked Alaska scallops, thinly sliced or smoked black cod, crumbled
    • Optional: honey or balsamic glaze, for drizzling
    • Fresh chives or dill, for garnish

  • Instructions:

    1. Preheat oven to 400°F. Arrange baguette slices on a baking sheet, brush lightly with olive oil, and bake until golden and crisp, about 8–10 minutes.
    2. In a small bowl, mix the ricotta, lemon juice, lemon zest, herbs, salt, and pepper until smooth.
    3. Spread a dollop of lemon herb ricotta on each crostini. Top with 1–2 thin slices of smoked scallop. Drizzle lightly with honey or balsamic glaze, if using, and garnish with fresh herbs.
    4. Arrange on a rustic platter and serve immediately.

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Appetizer • Light & Fresh • Smoked Seafood • Smokehouse Original